Lemon Poke Pound Cake

I have always had a sweet tooth for as long as I can remember.  My mom always said I got it from my dad, but I think it runs in the family.  I remember going to my Grandma Coy's (my dad's mom) when I was younger and she always had sweets.

I found this recipe ( http://www.pauladeen.com/recipes/recipe_view/sour_cream_pound_cake/  )one day when we didn't have anything sweet in the house.  It was something that looked simple & I had all the ingredients on hand.  I did make a few changes to the original recipe to make it my own and give it some flavor.

This cake is airy, light, fluffy and simply delicious!  I know it sounds weird to use sour cream in a cake, but don't be scared.  Sour cream is flavourless and is what makes this cake so moist.  By not over mixing the batter (which most people do), it makes it light & airy.  Cakes usually become dense because the batter is over mixed and all of the air is removed.

Enjoy! <3

Lemon Poke Pound Cake

1 Tbsp Lemon Extract
3 large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cup sugar 1 cup butter, room temperature
1 1/2 cup all-purpose flour

Icing

1 Cup Confectioners Sugar
1 Tbsp Butter
1 Tbsp Milk
1 Tsp Lemon Extract

Directions

Preheat oven to 350 degrees F.

1. In a large mixing bowl, cream the butter and sugar together.

2. Add the sour cream and mix until incorporated.

3. Add eggs, beating in 1 egg at a time making sure it is incorporated.

4. Add lemon extract.

5. Sift the baking soda and flour together.

6. Slowly incorporate the flour mixture into the wet batter (I usually do it in 1/3) (DO NOT OVER MIX, just mix until ingredients are blended)

7. Pour the mixture into a greased and sugared cake pan.

8. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

9. To make icing, combine powdered sugar, butter, milk, & lemon extract, mix until combined.

10. When cake is out of oven poke holes in it (I used my thermometer) and pour icing over while cake is hot!

Honey, Lime, & Sriracha Marinaded Chicken Breasts

I love trying new recipes.  When I saw this recipe ( http://www.onceuponachef.com/2013/07/honey-lime-sriracha-chicken-skewers.html ) , I knew we had to try it.  Honey, lime & Sriracha?  What an interesting combination.  It seemed like an easy recipe, and we had chicken in the fridge, so I got to work on it.

Marinades are great, it gives you great flavor and they are usually easy to make.  They allow you to throw it together before work and is ready to go when you get home.  The longer you marinade something the more flavor you will get.  Depending on your ingredients, it can also help to tenderize meats.  I did make a few adjustments to the original recipe to make it my own & to accommodate what I had on hand.

Sriracha is a great ingredient which is often overlooked.   It has a great level of heat, that is hot, but not overpowering when used correctly.  The honey helps to tame the spice and adds sweetness to the marinade.  When adding lime to any dish, it freshens it, while adding that acidic kick to help cut through the heat & sweetness.  The marinade will seem spicy once blended, but it will not be that spicy once you cook the chicken.

This was a winner in my house & we will definitely be making again.  I hope you enjoy as much as we did!

Honey, Lime & Sriracha Marinade 

3 Tbsp Soy Sauce
1/2 Cup Honey
1 Tbsp Vegetable or Canola Oil
1 Lime (zested & juiced)
3 Garlic Cloves (roughly chopped)
1 1/2 in piece Fresh Ginger (peeled & roughly chopped)
2 Tbsp Sriracha sauce
1 1/4 Tsp Salt
1/2 Cup Brown Sugar
5 Chicken Breasts or 8-10 Chicken Thighs

Blend all ingredients together (except chicken).  Reserve 1/2 of marinade to use at the end to brush on.

I put mine together the night before so all the flavors could blend.  Marinate up to 12 hrs for chicken breasts or thighs, if you cube the meat for kabobs, marinate up to 6 hrs.

Preheat grill to medium (I used my indoor grill).  Pat chicken dry when removing from marinade (otherwise it will burn because of the sugar).  During the last 10 mins of cooking, brush on reserved marinade while turning occasionally so that it doesn't burn.